"The Sauce" reposted, Merry Christmas. (The "Undead Thread")

[ARCHIVED THREAD] - "The Sauce" reposted, Merry Christmas. (The "Undead Thread") (Page 1 of 5)

Posted: 12/15/2008 3:37:12 PM EDT

Perhaps it's the season, but I have received an IM or two lately asking me for the sauce recipe I posted last year, so I thought I'd just put it up again. Below is the original post.

A word on the sauce: a couple of you made it and were not familiar with vinegar based sauces, I think. This is closest to a North Carolina style sauce, it is *not* in any way similar to, say, Sweet Baby Ray's or anything like that. This is a marinade, sauce and sop. 99 out of 100 like it, and like it *a lot*. The 1 who doesn't, hates it just as passionately!

So, here 'tis:

Years ago, I used to be active on a USENET (remember THAT?) BBQ board, and occasionally i would make some and give it away free to the first few responders, kinda like I do Dead shows 'round here. I had one old boy who bought it by the gallon from me for a while, after I sent him some. It's THAT good. Like I said, it's 3 generations old, which means it came to us via "the help", in the "Old South", if you follow me. This was my wife's Great G.mama's "help", and from what I understand, they were great folks. The recipe has NEVER deviated from the family, until now. This is the only way I can rid myself of it! I've been with you fine folks for a LONG time, have made many good friends here, and want to share it here. Sorry for making such a big deal about a damned sauce, but it *really* is a big deal. When you make it, you will see. It is primarily a marinade, but can be used on ANYTHING. Pulled pork is especially delicious with it drizzled on top. Put it on your white rice. Hell, all your veggies! Once cooked, it keeps FOREVER, and like fine wine, actually improves with age. Dip meats in it. Marinate with it. Put it on sammiches. Cook with it. The possibilities are, indeed, endless. So, now I'll shut up and give it to you. The only thing I won't give you is the name it has always been called, that stays with us. You can just call it damned good!

"The Sauce"

*1 Large can of Tomato juice, and two "small ones", unsalted, if you can get it.
*6 Quarts of apple cider vinegar.
*1 Lb. salt.
*1/2 Lb. black pepper.
*2 Tsp. cayenne pepper.
*4 Tbsp. ground clove.
*8 Tsp. ground allspice.
*4 Lb. brown sugar.

Now, here's the important part: ya gotta cook it. At least 6 hours, overnight is the preferred method. Mix it all together, and cook it. At the end, it should be about a 1/3 reduction. Bring it to a boil, then simmer 'till done. Take care not to scorch it, this will ruin your batch. It should reduce to about 65% original volume.

Posted: 12/15/2008 3:42:38 PM EDT

[#1]

Cook it outside.

Posted: 12/15/2008 3:44:54 PM EDT

[#2]

Quoted:
Cook it outside.

Yes, I should definitely mention that. Me, I like the smell. My wife leaves the house overnight when I cook it, though!

Posted: 12/15/2008 3:52:54 PM EDT

[#3]

Sounds interesting, thanks for sharing it.

About how much does this make?

Posted: 12/15/2008 3:54:27 PM EDT

[#4]

Quoted:
Sounds interesting, thanks for sharing it.

About how much does this make?

This recipe will produce about 1.5 gallons.

Posted: 12/15/2008 3:56:42 PM EDT

[#5]

You read my mind. I was going to email you for the recipe.

copy - saved

Posted: 12/15/2008 4:09:25 PM EDT

[#6]

Just so you know, I have had that stashed in my homebrew recipe book since you last posted this. I really appreciate it.

Posted: 12/15/2008 4:12:55 PM EDT

[#7]

Quoted:
Just so you know, I have had that stashed in my homebrew recipe book since you last posted this. I really appreciate it.

Mah man, I just bottled a homebrew!

Posted: 12/15/2008 4:19:45 PM EDT

[#8]

This looks similar to the one my wife currently makes. Yours, however, -> more vinegar (and I think, "more better").
Thanks!

Posted: 12/26/2008 7:09:17 PM EDT

[#9]

I just got back from the store with all the ingredients.

Is this something that can be simmered, say, in a crock pot in the garage?

ETA: I'm making a half-batch, so I think it will fit in a 6 qt crock pot.

Posted: 12/26/2008 8:16:44 PM EDT

[#10]

Please, please, take heed on the cooking outside part. The sauce was great. I cooked it inside. It was great 3 days later whenever you opened the door.

Posted: 12/26/2008 8:18:53 PM EDT

[#11]

man this looks good

Posted: 12/26/2008 8:43:13 PM EDT

[#12]

I really wanna make some but don't wanna stink my apartment up.

Posted: 12/26/2008 8:49:33 PM EDT

[#13]

tag!!!

Posted: 12/26/2008 9:07:32 PM EDT

[#14]

What is up with the stink? Doesnt seem like it should be that smelly.

Posted: 12/26/2008 9:49:05 PM EDT

[#15]

Quoted:
What is up with the stink? Doesnt seem like it should be that smelly.

The apple cider vinegar gives off a very strong aroma

Posted: 12/27/2008 8:09:14 AM EDT

[#16]

Quoted:

Quoted:
What is up with the stink? Doesnt seem like it should be that smelly.

The apple cider vinegar gives off a very strong aroma

And lingers. Still, you HAVE to make this stuff. It just gets better as it ages.

Posted: 12/27/2008 8:11:25 AM EDT

[#17]

Vinegar based barbeque sauce is the best.

I think being from NC makes you an automatic authority on the subject

Posted: 12/27/2008 8:19:20 AM EDT

[#18]

Whats the volume or mass of a large and two small cans of tomato juice?

Posted: 12/27/2008 7:03:24 PM EDT

[#19]

Quoted:
Whats the volume or mass of a large and two small cans of tomato juice?

That's what I'm wondering. Thinking about making a quarter batch.

64oz + 16 +16 oz maybe? 96 oz?

Posted: 12/28/2008 7:55:25 AM EDT

[#20]

The large can is the big can of it. The small, I don't recall the ounce size, but its the tiny cans that come in a six pack.

Posted: 12/28/2008 8:09:01 AM EDT

[#21]

I have yet to find something this sauce won't add to.

Posted: 12/28/2008 6:01:37 PM EDT

[#22]

Quoted:
The large can is the big can of it. The small, I don't recall the ounce size, but its the tiny cans that come in a six pack.

Hmmm, that makes me think 64 + 8 + 8 oz

Thanks!

Original recipe calls for 32 +6 +6 oz = 44 oz

Posted: 12/28/2008 6:06:44 PM EDT

[#23]

Looks great, do you have to keep it in the fridge to store?

Posted: 12/28/2008 8:33:59 PM EDT

[#24]

I worked out what a quarter batch should be. Chime in if I fouled up.

2 1/2 cups tomato juice (given that the original recipe calls for 80 oz of juice) about 1 1/3 cups tomato juice (Original recipe calls for 32 +6 +6 oz = 44 oz)
6 cups apple cider vinegar
7.62 tablespoons salt

9 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 tablespoon clove
2 teaspoon allspice
2 1/2 cups brown sugar

Thanks to the lyman reloading scale for the salt density

Posted: 12/29/2008 6:48:24 AM EDT

[#25]

Don't forget, you simmer this down. Don't cut the recipie too much.

Posted: 12/30/2008 7:28:03 PM EDT

[#26]

Quoted:
Looks great, do you have to keep it in the fridge to store?

I'm wondering the same thing. How do you store it so it doesn't spoil?

Posted: 12/30/2008 7:29:50 PM EDT

[#27]

tag because I never got around to trying to do this last year.

Posted: 12/30/2008 7:31:14 PM EDT

[#28]

wow need to quit going to /b/ my first though was IBTL and has he lost his damn mind ?

Posted: 12/30/2008 7:34:24 PM EDT

[#29]

Tag!

Posted: 12/30/2008 7:34:57 PM EDT

[#30]

Posted: 12/30/2008 7:42:30 PM EDT

[#31]

Quoted:
wow need to quit going to /b/ my first though was IBTL and has he lost his damn mind ?

Posted: 12/30/2008 7:51:56 PM EDT

[#32]

What's the best way to cook this?

Posted: 12/30/2008 10:45:20 PM EDT

[#33]

Quoted:
What's the best way to cook this?

In a pot, on the stove!

As for storage, just in containers at room temp. It never spoils, ever, and only gets *much* better with age.

Posted: 1/1/2009 9:43:54 AM EDT

[#34]

I made a 1/4 batch and had it on a boston butt and some collards today.

Good stuff

Posted: 1/1/2009 9:49:26 AM EDT

[#35]

Quoted:
The large can is the big can of it. The small, I don't recall the ounce size, but its the tiny cans that come in a six pack.

Is the big can like a soda can or the big tin can?

Posted: 1/1/2009 1:42:36 PM EDT

[#36]

Quoted:

Quoted:
The large can is the big can of it. The small, I don't recall the ounce size, but its the tiny cans that come in a six pack.

Is the big can like a soda can or the big tin can?

The big tin can.

Posted: 1/1/2009 2:15:31 PM EDT

[#37]

I was one of those who IM'd you asking for the recipe a couple weeks ago. I was just hoping you weren't gonna tell me you posted it drunk the first time and won't give up the recipe again. Thanks...

Posted: 1/2/2009 11:48:36 AM EDT

[#38]

1/4 batch is complete, this is how much it made

It really is good on everything! Thanks!

ETA: The stink wasn't that bad with such a small batch. It just smelled like really good bbq

Posted: 1/9/2009 5:52:53 PM EDT

[#39]

Quoted:

Quoted:
What's the best way to cook this?

In a pot, on the stove!

As for storage, just in containers at room temp. It never spoils, ever, and only gets *much* better with age.

I'm going to make a batch tomorrow and simmer it in my garage.

With a pound of salt, I don't see how it could ever go bad.

Posted: 1/9/2009 5:56:23 PM EDT

[#40]

Tagged for home!

Posted: 1/13/2009 11:34:35 AM EDT

[#41]

Just got my batch started. Getting it boiling on my stove, then transferring to my garage.

Wow....the word "tangy" comes to mind.

Posted: 1/13/2009 11:38:43 AM EDT

[#42]

I made some of this last year. It is a good sauce, but not to my prefferences. To much vinegar for me. I do use it as a base to add other sauces to though. Deffinately make it OUTSIDE!

ETA
It does make a great marinade also mixed with sweet baby rays makes a hell of a finishing glaze

The little bottle is "The Sauce"

Posted: 1/13/2009 7:43:10 PM EDT

[#43]

Now that I have made a batch of this sauce, the only comment which comes to mind is...shit.

This sauce is really bad. I was extremely was optimistic, but this shit is beyond edible and I followed the recipe to a T.

Yes, I made a great effort to make sure I followed the recipe as it was described, and yes,it is shit.

I now have this swill fucking up my garage with it's odor. I need a rescue as to do with this shit.

Sorry Camp Ninja, you fail horribly.

Posted: 1/13/2009 8:23:05 PM EDT

[#44]

I really can't describe the depths to which this shit-sauce degrades itself to. I am hardly a professional cook, but given a half hour and an ounce of ambition, I think I could come up with a better recipe. All I have to compete with is Vitamin-Shit.

It really is that bad. Any professional cooks out there on how to resurrect this disaster?

Posted: 1/13/2009 8:51:00 PM EDT

[#45]

To the degree which I hate this sauce, I do not have the words to describe it, nor, do I suspect, THERE ARE WORDS, to describe how awful this swill really is.

Posted: 1/13/2009 8:53:07 PM EDT

[#46]

The recipe is saved. I'm going to have to make a batch, but I think add some ground red pepper flake. I need a little more kick.

Posted: 1/14/2009 3:38:59 AM EDT

[#47]

Wow zip, sorry ya don't like it!

Posted: 1/14/2009 4:13:17 AM EDT

[#48]

Now I know that I have to make some just to see who the fuck is right. Personally I am not into sweet barbecue sauces and I usually make a vinegar/oil sop sauce but this is an interesting looking concoction for sure.

Posted: 1/14/2009 4:49:08 PM EDT

[#49]

Quoted:
Wow zip, sorry ya don't like it!

I haven't given up yet, still thinking of means of ressurecting it from the dead. I think it has potential. We'll see.

I had thought that perhaps the cause of failure was that I reduced it too much...but newp...after putting it into containers I have EXACTLY 1 1/2 gallons.

It's not dead...yet. I'm not giving up.

Posted: 1/14/2009 4:52:31 PM EDT

[#50]

Zip if it is that bad, you did do something wrong.

[ARCHIVED THREAD] - "The Sauce" reposted, Merry Christmas. (The "Undead Thread") (Page 1 of 5)

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